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Paneer In A Herb Marinade With Mango Salsa

Paneer is Indian cottage cheese, made by splitting milk and discarding the whey. It can be made at home but commercially made paneer is firmer and denser, so is better for this recipe. Firm tofu is a good dairy-free alternative; chicken and seafood work well too.

Preparation time:
15 minutes

Cooking time:
30 minutes

Total time:
45 minutes

Makes:
15

Ingredients

150g Paneer or firm tofu, cut into cubes

300g Cauliflower florets

Marinade

40g Coriander

20g Mint

2 Green chillies, finely chopped

1 tsp Ginger purée

1 tsp Garlic purée

1 tsp Ground turmeric

1 Lemon, juice

Salsa

1 Large mango, peeled, stoned and diced

1 tbsp Light brown muscovado sugar

1 tbsp Sunflower oil

½ tsp Black mustard seeds

4 Bay leaves or curry leaves

2 Red chillies, finely chopped

Method

Put the mango in a saucepan with 50ml water, the muscavado sugar and a pinch of salt. Bring to the boil, then reduce the heat and simmer for about 8 minutes until the mango
is soft and the liquid has evaporated.

Heat the oil in a small saucepan and fry the mustard seeds until they pop. Reduce the heat and add the bay leaves and chillies. Pour this mixture over the mangoes. Mix lightly and reserve.

For the marinade, blitz the coriander, mint, chillies, ginger and garlic in a blender along with 2 tbsp water to make a sloppy sauce. Stir in the turmeric, season with salt and add the lemon juice. Brush this over the paneer or tofu and cauliflower.

Thread the pieces alternately onto skewers, about 3 paneer or tofu cubes and 2 cauliflower florets to a skewer. Place on a hot barbecue and cook for 5 minutes, turning until slightly charred. Drizzle over the mango salsa and serve the rest on the side.